Light and a little bit spicy. Serve this with Pasta with Artichoke Hearts or with steamed rice and roasted broccoli.
Serves 6 to 8.
2 tablespoons minced fresh gingerroot
3 to 4 garlic cloves, minced
Grated zest of 1 lemon
1 teaspoon crushed red pepper flakes
6 to 8 boneless, skinless chicken breast halves (about 3 pounds), trimmed of fat and membrane, pounded to an even thickness
1½ teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
1 lemon, quartered
1 Place the ginger, garlic, lemon zest, and red pepper flakes in a medium-size glass or ceramic bowl, or in a resealable plastic bag, and mix well. Add the chicken and mix again. Cover or seal and refrigerate at least 30 minutes but no longer than 2 hours. (If you want to freeze this, do it immediately: do not let it marinade at all.)
2. Drain the chicken, discarding the marinade. Pat it dry with a paper towel and sprinkle with the salt and pepper.
3. Place a large nonstick or cast-iron skillet over high heat and when it is hot, add the oil. Add the chicken breasts, one at a time, allowing the pan to reheat for about 30 seconds between additions. Cook until the chicken is deeply browned and the juices run clear, about 3 to 5 minutes per side, depending on the thickness. You will probably need to cook the chicken in two batches.
4. Transfer the chicken to a platter and serve immediately, garnished with the lemon quarters.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)